Chop House Steak
with Bacon, Mushrooms and Chive Goat Cheese
This steakhouse dinner is simple, juicy and luxurious! Pan-seared steaks and crisp roasted potatoes are cooked to perfection and topped with creamy chive goat cheese. They're the perfect team!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
100 g
Bacon Strips
200 g
Mixed Mushrooms
460 g
Russet Potato
56 g
Goat Cheese
(Contains Milk)
7 g
Chives
113 g
Sugar Snap Peas
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Beef Stock Reduction
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes into 1/4-inch thick wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, until golden-brown, 21-23 min.
While potatoes roast, roughly chop mushrooms. Thinly slice chives. Trim snap peas. Stir together goat cheese and half the chives in a small bowl. Set aside. Add snap peas and 1/2 tbsp oil (dbl for 4 ppl) to one half of another baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat steak dry with paper towels, then season with salt and pepper.
Cut bacon into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to paper towel-lined plate. Discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.
Heat the same pan (with bacon fat) over medium-high. When hot, add steaks. Sear, until golden, 2-3 min per side. Remove pan from the heat, then transfer steaks to the baking sheet with the snap peas. Roast, in the middle of the oven, until snap peas are tender-crisp and steak is cooked to desired doneness, 4-9 min.***
While steaks cook, heat the same pan over medium. When hot, add mushrooms. Cook, stirring occasionally, until golden-brown, 4-6 min. Remove pan from heat, then stir in broth concentrate, sour cream and 1/4 cup milk (dbl for 4 ppl). Cook, stirring together, until smooth, 1 min. Set aside.
Thinly slice steak. Add any steak juices from the baking sheet to the pan with mushrooms and stir together. Divide steak, mushrooms, potato wedges and snap peas between plates. Spoon chive goat cheese over potatoes. Sprinkle bacon over potatoes. Sprinkle remaining chives over top.
